3 lb Spring lamg (shin & shouldr) 1 Lamb liver 4 qt Water 1 ts Salt 3/4 c Rice (regular); uncooked 1 Onion; finely chopped 1 tb Water 1/4 c Salad oil 5 Green onions; chopped (tops -included) 2 tb Parsley; chopped 1/2 ts Dried mint 1/4 c Dill; fresh, chopped Salt Pepper 3 Eggs; beaten 2 Lemons; juice of Boil lamb and liver in 4 quarts salted water about 1 hour or until done. Remove meat form broth and cut into small pieces. Skim fat from broth and add enough water to broth to make 3 quarts; add rice and simmer for 15 minutes. Saute onion in 1 tablespoon water and salad oil until lightly browned; add green onions, parsley, mint, and dill. Saute for 15 minutes. Add meat, onion mixture, salt, and pepper to rice and broth; simmer about 15 minutes. Remove from heat. Combine eggs and lemon juice; beat thoroughly until well blended. Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly; gradually stir mixture into soup. heat to boiling point and remove from heat immediately. SOURCE: Southern Living Magazine, sometime in the early 1970s Typed for you by Nancy Coleman